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By Kathy Yuan. Elsewhere, you can find mala beef tallow broths and heavy garlic-sesame dips that flood the heart as much as the stomach with rich, sweat-inducing spice. It is the hotpot antithesis of Sichuan and Chongqing hotpot. I once spent hours north of making a non-spicy broth from scratch for my last hotpot party. Then, I watched it disappear all the same as a packaged broth base. By comparison, the hardest prep for this soup involved cracking open four coconuts and pouring in a liter of store-bought pure coconut water to top things off. The secret of Hainan cooks is using a mix of at least two young Thai coconuts and one mature local coconut. The young coconuts produce more water. Older coconuts provide thicker, tastier meat and flavor. Thai coconuts are favored for their sweetness; Hainan coconuts for their freshness. In the U. The young coconuts are commonly dehusked, with a white shell; mature coconuts are always dehusked, with a hairy shell. You may have luck finding purer product in paper packaging see photo above rather than export-friendly cans. Cans are often heat-treated more aggressively to maximize shelf life learned this from Pailin at Hot Thai Kitchen years ago! However, the most important factor is single-ingredient coconut water—especially if your broth ratio of coconut water is higher. Bad, packaged coconut water with preservatives will be very obvious. This is counter to the super-soft give of many a Stateside Hainan chicken rice. This is likely due to Wenchang being a free-roaming chicken, firmer than economy chicken, and why Hainanese chicken is poached and almost never boiled to help retain juiciness. Every household has their own method— this blog features a good overview on the many practices of Wenchang chicken. A whole bird is useful for brewing up the good stock in advance, if you want a savory coconut-chicken stock mix. If you want to save yourself the trouble of butchering for a simple coconut water-forward broth, you can buy organic, pastured, bone-in, skin-on chicken legs and breasts. Then, preferably add a real not boxed chicken stock to top off, if desired. I highly advise against making this coconut chicken hotpot with only breast or boneless, skinless chicken. The fat from the skin is essential for flavor. No fat, no flavor. Bone-in dark meat also keeps its juiciness over time while other items get added to and eaten from the hotpot. As any Hainan chicken rice connoisseur may know, the dipping sauce is as important as—sometimes more important than—the chicken. By preference, there are cilantro leaves to top, and sometimes garlic. The camphor-y, peppery aromatic sand ginger and sour, sweet calamansi set these flavors apart. Of these four must-have sauce ingredients, everything but the high-quality dipping soy sauce is a tough find in the States. These large stainless steel yinyang pots serve 6 people easily. Using whatever you have at home is an especially good options for smaller gatherings. This way, you can control the size of the pot and, therefore, cooking portions. All photos shot and edited by her. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Do you mean a black vinegar with fresh chilies added? Or is there a store-bought spiced vinegar similar to a Filipino spiced coconut vinegar? All rights reserved. Email Print. Jump to Recipe — proceed at owN risk. Recipe Tip I highly advise against making this coconut chicken hotpot with only breast or boneless, skinless chicken. Shop The Mala Market. See All. Pin Print. See Notes below for more guidance. Wash and soak in cold water for 30 minutes to draw out the blood and ensure a clean broth. This step is necessary since the chicken will not be parboiled separately. Crack open the young coconuts and drain the coconut water into a large measuring glass or bowl. Strain the coconut water into a hotpot or shaguo, dutch oven, etc. At this point, depending on the size of your pot, you can top off the liquid with more coconut water or high quality chicken stock, if desired, for a more savory broth. In the hotpot, add the ginger slices and halved jujube. Bring to a boil. At this point, do not stir. Stirring will break the skin and muddy the broth with more scum. Once all the meat is cooked through, enjoy the chicken with a little broth in each person's bowl, savoring the taste of the pure coconut chicken soup. Dipping sauce and additional ingredients Combine dipping sauce ingredients as desired into individual dipping bowls. Add seafood next, and heavier red meats last, if using. Notes I do not recommend making this chicken hotpot with only breast or boneless, skinless chicken. Tried this recipe? Leave a comment. Share this: Click to email a link to a friend Opens in new window Click to share on Facebook Opens in new window Click to share on Twitter Opens in new window Click to share on Pinterest Opens in new window Click to share on Reddit Opens in new window. More Recipes By Kathy. Leave a comment Cancel reply Your email address will not be published. Hainan coconut chicken dipping sauce will always include spiced vinegar. As Seen In.

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